The Efficiency of Atmospheric Dielectric Barrier Discharge Plasma against Escherichia coli and Bacillus cereus on Dried Laver (Porphyra tenera)

Kim, Ji Yoon; Jeon, Eun Bi; Choi, Man-Seok; Choi, Eun Ha; Lim, Jun Sup; Choi, Jin‐Joo; Park, Shin Young

doi:10.3390/foods9081013

Cited by 14 publications

(25 citation statements)

References 22 publications

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“…The linear model described by first-order kinetics is widely used to determine the D -value for microorganisms, which can accurately predict the linear microbial inactivation curve [ 16 , 22 , 23 ]. In addition, the Weibull model has been successfully applied to better fit nonlinear microbial inactivation curves [ 24 , 25 , 26 , 27 , 28 , 29 ]. A better temperature and heating uniformity control for each kinetic inactivation can make the fitting equation more accurate.…”

Section: Introductionmentioning

confidence: 99%

Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Lin

Zhu

Zhang

et al. 2020

Foods

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Nonpathogenic surrogate microorganisms, with a similar or slightly higher thermal resistance of the target pathogens, are usually recommended for validating practical pasteurization processes. The aim of this study was to explore a surrogate microorganism in wheat products by comparing the thermal resistance of three common bacteria in wheat kernels and flour. The most heat-resistant Enterococcus faecium NRRL-2356 rather than Salmonella cocktail and Escherichia coli ATCC 25922 was determined when heating at different temperature–time combinations at a fixed heating rate of 5 °C/min in a heating block system. The most heat-resistant pathogen was selected to investigate the influences of physical structures of food matrices. The results indicated that the heat resistance of E. faecium was influenced by physical structures of food matrices and reduced at wheat kernel structural conditions. The inactivation of E. faecium was better fitted in the Weibull distribution model for wheat dough structural conditions while in first-order kinetics for wheat kernel and flour structural conditions due to the changes of physical structures during heating. A better pasteurization effect could be achieved in wheat kernel structure in this study, which may provide technical support for thermal inactivation of pathogens in wheat-based food processing.

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Section: Introductionmentioning

confidence: 99%

Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Lin

Zhu

Zhang

et al. 2020

Foods

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“…The first‐order kinetics model is commonly used to determine the decimal reduction time in thermal and nonthermal processes. In this study, to obtain D‐values, a semilogarithmic graph using log N0 (CFU/g) versus plasma application times was used (Kim et al., 2020 ). The results showed that D‐values decreased with increasing plasma power and exposure time.…”

Section: Resultsmentioning

confidence: 99%

Effect of low‐pressure cold plasma processing on decontamination and quality attributes of Saffron (Crocus sativus L.)

Darvish

Ramezan

Khani

et al. 2022

Food Science & Nutrition

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This study investigated the microbial decontamination of saffron using the low‐pressure cold plasma (LPCP) technology. Therefore, other quality characteristics of saffron that create the color, taste, and aroma have also been studied. The highest microbial log reduction was observed at 110 W for 30 min. Total viable count (TVC), coliforms, molds, and yeasts log reduction were equal to 3.52, 4.62, 2.38, and 4.12 log CFU (colony‐forming units)/g, respectively. The lowest decimal reduction times (D‐values) were observed at 110 W, which were 9.01, 3.29, 4.17, and 8.93 min for TVC, coliforms, molds, and yeasts. LPCP treatment caused a significant increase in the product's color parameters (L*, a*, b*, ΔE, chroma, and hue angle). The results indicated that the LPCP darkened the treated stigma's color. Also, it reduced picrocrocin, safranal, and crocin in treated samples compared to the untreated control sample (p < .05). However, after examining these metabolites and comparing them with saffron‐related ISO standards, all treated and control samples were good.

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“…The reduction of NaOCl for HNoV GII.4 in Manila clams using a first‐order kinetics model is as follows:

\log \frac{N}{N_{0}} goodbreak= \frac{k}{2.303} t

where N 0 is the initial microbial population (log copy/μl), N is the microbial population after NaOCl treatment (log copy/μl), t is the treatment concentration (mg/L), and k is the reduction rate constant (Choi et al, 2022; Kim, Jeon, et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

“…where N 0 is the initial microbial population (log copy/μl), N is the microbial population after NaOCl treatment (log copy/μl), t is the treatment concentration (mg/L), and k is the reduction rate constant (Choi et al, 2022;Kim, Jeon, et al, 2020).…”

Section: Modeling Microbial Reductionmentioning

confidence: 99%

Effects of sodium hypochlorite on the potential infectivity of human norovirus GII .4 using propidium monoazide with RT‐qPCR and quality assessments in Manila clams ( Ruditapes philippinarum )

Min

Jeon

Kim

et al. 2022

Food Processing Preservation

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This study investigated the effect of NaOCl on the inactivation of human norovirus (HNoV) GII.4 infectivity in Manila clams treated with NaOCl solution at 100–1000 mg/L chlorine for 10 min using propidium monoazide (PMA)/RT‐qPCR. HNoV GII.4 detected using non‐PMA/PMA were significantly (p < .05) reduced to 0.15/0.37, 0.33/0.58, 0.59/0.85, 0.69/0.99, and 1.05/1.54 log10copy number/μl upon a 10 min treatment with 100, 300, 500, 700, and 1000 mg/L of NaOCl, respectively. The D‐value of HNoV GII.4 infectivity in non‐PMA and PMA‐treated samples was calculated as 1000 and 714.3 mg/L of NaOCl, respectively, using the first‐order kinetics model. The pH value increased significantly as chlorine concentration increased. Changes in color and appearance in quantitative analysis evaluation did not appear after treatment with 100–1000 mg/L chlorine although all sensorial parameters were above 4 points in all NaOCl treatments. The highest score of overall acceptability was observed in 100–500 mg/L chlorine‐treated Manila clams. Practical applications The results suggest that PMA/RT‐qPCR could help distinguish HNoV infectivity by negatively affecting clam flavor following NaOCl treatment with 1000 mg/L of chlorine. Moreover, the inactivation kinetics of chlorine against HNoV might provide further information for Manila clam processing and distribution.

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The Efficiency of Atmospheric Dielectric Barrier Discharge Plasma against Escherichia coli and Bacillus cereus on Dried Laver (Porphyra tenera)

Cited by 14 publications

References 22 publications

Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Effect of Physical Structures of Food Matrices on Heat Resistance of Enterococcus faecium NRRL-2356 in Wheat Kernels, Flour and Dough

Effect of low‐pressure cold plasma processing on decontamination and quality attributes of Saffron (Crocus sativus L.)

Effects of sodium hypochlorite on the potential infectivity of human norovirus GII .4 using propidium monoazide with RT‐qPCR and quality assessments in Manila clams ( Ruditapes philippinarum )

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